PEI Mussels in a Pine & Ginger Parsnip Cream

Recipe courtesy of Chef Jesse MacDonald



In a pan, sweat off garlic and ginger in butter until it begins to caramelize.

Add in paranips and carrots and saute for 4-5 mins or untul al dente.

Deglaze frying pan with heavy cream, season with salt & pepper.

Add pine needles into cream, simmer mixture for 3-4 mins to flavour cream with pine.

Add liquid to mussels in mussel pit and steam until mussel shells open, or about 12-15 minutes oer 10 lbs of mussels.